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Pomegranate-Marinated Lamb with Spices and Couscous

['1/2 cup pomegranate molasses*', '4 garlic cloves, coarsely chopped', '2 tablespoons olive oil', '1 tablespoon ground ginger', '1 tablespoon ground cinnamon', '2 teaspoons ground cumin, divided', '1 1/2 teaspoons paprika', '1/2 teaspoon salt', '1/4 teaspoon pepper', '2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved', '1 1/4 cups water, divided', '2 cups low-salt chicken broth', '1 10-ounce box plain couscous', '2 tablespoons (1/4 stick) unsalted butter', '3/4 cup pomegranate seeds', '3 tablespoons torn basil leaves']

Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.
Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.
Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from

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